Let the fish dry for about 3 hours before smoking with the sugar and pepper on it.

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Of the Troops & For the Troops

I like mine simple, leave the skin on after cutting off head and cleaning, rinse well, fry in a pan with butter over medium heat until done, eat. You can add onion, mushrooms, parsley, oregano, pepper, salt and/or lemon, if you like it. They are delicate and delicious, so less is more to me.

Don't have a recipe to smoke trout but that is the only way I like them. Not just like but love them. Better then smoked salmon but they are in the same family. I guess living in the Rocky Mountains I have just had too much fried or baked trout. Wonder why I have never tried smoking them my self since they are in such numbers out here.

I fly fished in Quebec for brook trout and land locked salmon several years ago. They smoked our fish there to take home, delicious! However, I do not have their smoking recipe.

Another way the guides prepared fresh trout/salmon that was also very good: they sandwiched the skin on fillets between two rectangular grill grates. Each end had a length of rope tied at each corner. They just buttered and brown sugared the fish then built a roaring fire on the rocks beside the lake. 2 guys held the contraption by the ropes right over the fire, roasting them. They flipped it 2 or 3 times. I imagine a guy could make a smaller 1 man rig with a handle on it to fire roast his fish if he wanted.